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Professional Charcuterie: Sausage Making, Curing, Terrines, and Pâtes
ISBN: 9780471122371 / Angielski / Twarda / 304 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality
Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. This working manual and treasury of recipes covers the selection and assembly of ingredients, the most effective use of equipment, and the indispensable basics of food safety. Incorporating a wide variety of meats, seafood, fowl, and game, its range of over 200 enticing,... The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality |
cena:
331,74 zł |
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Creating Delicious Sausages: A Detailed Guide to Making Sausages
ISBN: 9780759619937 / Angielski / Miękka / 156 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
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72,84 zł |
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Steak Lover's Cookbook
ISBN: 9780761100805 / Angielski / Miękka / 258 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice's avocation, his passion, and he's researched different preparations and flavors of steak from all over the world. A collection of over 140 recipes, steak lover's cookbook is divided between fancy uptown cuts (e.g., tenderloins, porterhouses, ribs) and the plainer but just as tasty downtown cuts (skirt, chuck, flank, round). It includes the Best-Ever recipe for each type, plus dozens of inviting alternatives, not to mention Steak Fries,...
Marrying simplicity and succulence, steak is a food everyone can understand, and one of the very few to inspire genuine craving. Steak is William Rice...
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87,53 zł |
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The Country Ham Book
ISBN: 9780807848272 / Angielski / Miękka / 160 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity, true country ham boasts a flavor and texture that puts the more common wet-cured ham, which is soaked in brine or injected with a salt solution, to shame.
This book celebrates country ham's colorful culinary past and its continued close ties with life across the South. Jeanne Voltz and Elaine Harvell discuss the lore and history of country ham; walk the reader through buying, preparing, and serving a country ham; and present some 70... Good country ham is a delicacy that deserves to be in gourmet company. Dry cured with salt and other natural ingredients and aged to a rich intensity,...
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cena:
131,36 zł |
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Home Curing of Bacon and Hams
ISBN: 9781406797558 / Angielski / Miękka / 72 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham.Contents Include: Utilisation of the Different Parts of the Pig Body Proportions and Breed Type Priciples of Breeding in Relation to Curing Care and Management in Relation to Curing Slaughter Inspection of Offals and Carcass Methods of Cutting Premises, Equipment, and Utensils for Home Curing Principles of Preservation by Curing A Standard Graduated Cure washing, Maturation, Smoking and Storing Bacteria, Moulds and Pests Preparation and Cooking of Home-cured Meats Local Methods of Curing Judging...
Originally published in the 1940s, this is a complete guide to the home curing of bacon and ham.Contents Include: Utilisation of the Different Parts o...
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cena:
147,07 zł |
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Animal By-Product Processing & Utilization
ISBN: 9781566767774 / Angielski / Twarda / 544 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible and non-edible products, by-products of seafood and poultry in addition to red meat, medicinal and pharmaceutical processing and utilization of animal by-products, and animal product waste disposal, processing, reduction and utilization. Particular attention has been paid to new products for the rendering industry, and to concerns over new animal diseases, which might well be transferred by feeding...
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and uti...
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cena:
972,51 zł |
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Home Pork Making: The Art of Raising and Curing Pork on the Farm: A Complete Guide for the Farmer, the Country Butcher, and the Suburban
ISBN: 9781429010580 / Angielski / Miękka / 148 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.
Albert Fulton's 1900 work is a complete guide to the manufacture, cooking, and serving of pork products.
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cena:
54,94 zł |
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Carving and Serving
ISBN: 9781429012553 / Angielski / Miękka / 60 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Published in 1891, this volume provides recipes and instructions for the proper preparation, carving, and serving of all types of meat and meat products.
Published in 1891, this volume provides recipes and instructions for the proper preparation, carving, and serving of all types of meat and meat produc...
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cena:
45,75 zł |
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Meat: A Natural Symbol
ISBN: 9780415089296 / Angielski / Miękka / 272 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Meat is a broad-ranging and provocative study of the human passion for meat. It aims to intrigue anyone who has ever wondered why meat is important to us: why we eat some animals but not others; why vegetarianism is increasing; why we aren't cannibals; and how meat is associated with environmental destruction. Nick Fiddes argues that meat's primary cultural importance is founded on its vividly representing to us the domination we have sought over nature - not as individuals, but as members of a society which has historically placed great value on that power. The book draws on original...
Meat is a broad-ranging and provocative study of the human passion for meat. It aims to intrigue anyone who has ever wondered why meat is important to...
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cena:
252,27 zł |
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Maynard, Secrets of a Bacon Curer
ISBN: 9781873674932 / Angielski / Twarda / 176 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Fans of Maynard Davies will be delighted to read his further adventures in bacon curing. The last of the traditionally- apprenticed bacon curers, the author regales and inspires his readers with tales of visits from the health inspectors, his colourful customers and work colleagues and his travels to learn how to make parma ham.
Fans of Maynard Davies will be delighted to read his further adventures in bacon curing. The last of the traditionally- apprenticed bacon curers, the ...
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cena:
51,82 zł |
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The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old Macdonald's Farm, Reduce Your Hoofprint, and Still Eat Meat
ISBN: 9780738213095 / Angielski / Miękka / 304 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Catherine Friend tackles the carnivore's dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing today's more conscious meat-eaters. The Compassionate Carnivore is "perfect for people who would like to eat meat but have moral, ethical, or health concerns about doing so" (Marion Nestle, What to Eat). Based on her own personal struggle, Friend's original, witty take on the meat and livestock debates shows consumers how they can be healthy and humane carnivores, too.
Catherine Friend tackles the carnivore's dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing today's more consci...
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cena:
121,32 zł |
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Raising Steaks the Life and Times of American Beef
ISBN: 9780547247694 / Angielski / Miękka / 416 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the competing fantasies of British pastoralists and Spanish ranchers that erupted in land wars between a wet-weather East and a desert West. We savor the ideas of wilderness and progress that clashed when we replaced buffalo with cattle, and then cowboys with industrial machines. We witness rugged individualism and corporate technology collide whenwe breed, feed, slaughter, package, and distribute the animals we turn into meat. And we participate like...
When we bite into a steak's charred crust and pink interior, we bite into contradictions that have branded our nation from the start. We taste the com...
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cena:
109,42 zł |
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Getting Your Goat: The Gourmet Guide
ISBN: 9781904808251 / Angielski / Miękka / 164 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domesticated animals on earth. Goat meat can be stewed, curried, baked, grilled, barbecued, minced, canned, or made into sausage. Goat milk and the cheese made from it has remained popular throughout history and still is consumed on a more extensive basis worldwide than cow's milk. In addition to food, goats provided early man with skins to make into cloaks, their hair was woven into yarn, and was then-as it is now-a symbol of wealth. To own many...
Goats have been a major source of food since time immemorial. Ancient cave paintings show the hunting of goats. They are also one of the oldest domest...
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cena:
73,31 zł |
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What To Do With The Cold Mutton: A Book Of Rechauffes, Together With Many Other Approved Receipts For The Kitchen Of A Gentleman Of Moderate Income (1
ISBN: 9781437364132 / Angielski / Miękka / 220 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. |
cena:
114,70 zł |
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The Art of Making Fermented Sausages
ISBN: 9780982426715 / Angielski / Miękka / 276 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.
The art and secrets of making fermented sausages is finally revealed. With more information obtainable every day, and commercial starter cultures avai...
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cena:
87,35 zł |
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Polish Sausages, Authentic Recipes And Instructions
ISBN: 9780982426722 / Angielski / Miękka / 286 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes that were used by Polish meat plants between 1950-1990.
In 1945 Polish meat products were standardized, using traditional time-proven recipes. This edition contains carefully compiled government recipes tha...
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cena:
87,35 zł |
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Meat Smoking And Smokehouse Design
ISBN: 9780982426708 / Angielski / Miękka / 340 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differences between grilling, barbecuing, and smoking. The sections on smokehouse design include more than 250 construction diagrams and photos.
This complete reference on curing, smoking, and cooking meats delivers the technical know-how behind preparing meats and sausages, explaining differen...
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cena:
87,35 zł |
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Bacon: A Love Story
ISBN: 9780061971266 / Angielski / Miękka / 224 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. " A] paean to pork." --Boston Herald A love letter to the "best meat ever," Bacon, by unabashed bacon enthusiast Heather Lauer, is a wondrous collection of bacon bits--filled with fun facts, recipes, history, and smoked porcine worship. The Memphis Commercial Appeal says, "If you can make it to the end of this book without craving just a taste of the savory stuff, then you're probably the world's strongest vegetarian." Adoring, entertaining, and informative--sizzling with Lauer's infectious passion for her mouthwatering subject--Bacon is the next...
" A] paean to pork." --Boston Herald A love letter to the "best meat ever," Bacon, by unabashed bacon enthusiast Heat...
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cena:
78,77 zł |
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Jerky: Make Your Own Delicious Jerky and Jerky Dishes Using Beef, Venison, Fish, or Fowl
ISBN: 9781599219844 / Angielski / Miękka / 160 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
A guide to making high-protein, low-fat - delicious jerky and jerky dishes using beef, venison, fish, or fowl.
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cena:
65,46 zł |
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Sausage: Over 100 Delicious Recipes For Sausages And Sausage Dishes
ISBN: 9781599219851 / Angielski / Miękka / 224 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Over 100 delicious recipes for sausages and sausage dishes.
Over 100 delicious recipes for sausages and sausage dishes.
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cena:
65,46 zł |
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